Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Parmesan Roast Turkey
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- Level: Easy
- Total: 3 hr (includes resting time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 862
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 104 g
- Cholesterol
- 364 mg
- Sodium
- 1572 mg
The star of this beautifully roasted turkey is good-quality freshly grated Parmesan. The bird gets its intense Parmesan flavor thanks to the creamy Parmesan-butter under the skin, plus a blanket of grated Parm on top. Spatchcocking the turkey — cutting out the backbone and flattening it — helps it cook faster and more evenly than a traditional whole bird. Ask your butcher to do this for you, since it can be a challenge. The flat surface ensures you can cover the entire turkey in the Parmesan, providing even more nutty, cheesy flavor in every bite.
- Level: Easy
- Total: 3 hr (includes resting time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 862
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 104 g
- Cholesterol
- 364 mg
- Sodium
- 1572 mg
Ingredients
Directions
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Fit a wire rack inside of a rimmed baking sheet; set aside.
- Combine the butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon salt and several grinds of pepper in a medium bowl until smooth.
- Pat the turkey dry, then season all over (both the underside/flesh and skin) with 1 tablespoon salt and several grinds of pepper. Place skin-side up on the prepared baking sheet.
- Work your fingers between the skin and meat on the breast and top of the turkey legs to loosen, then rub the Parmesan-butter evenly under the skin. Rub the olive oil all over the skin, then sprinkle with the remaining 1 cup Parmesan.
- Roast until the Parmesan is golden brown and an instant-read thermometer inserted into a thigh reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before carving.
